Pineapple Curry

I see that some die-hard out there has been looking at this blog and maybe hoping for a new recipe.  So here's a good one:

PINEAPPLE CURRY

1 Tbsp. cooking oil
1 1/2 Tbsp. red curry paste
3/4 lb. skinless, boneless chicken breast, cut in about 1/4-inch slices
1/2 small onion, peeled and sliced from "pole to pole" [that's how cooking people say it; slice from root-end to top—or the other way around :-)]
1 small red bell pepper, sliced
1 can (13.5 oz.) coconut milk
1/2 - 1 Tbsp. fish sauce
1 Tbsp. sugar
1/2 can sliced bamboo shoots, drained
2 Tbsp. pineapple juice
1 1/2 Tbsp. flour
salt to taste
1/2 can (a 20 oz. can) pineapple chunks, drained [use this juice for your 2 Tbsp.—above]
kaffir lime leaves, shredded [I've not found any of these yet, but the recipe is good without them]
fresh basil leaves (optional)

1. Heat oil in a large frying pan or wok.
2. Saute the curry paste until foamy.
3. Add the chicken and brown in the curry paste.
4. Stir in the onions and peppers and saute for 2 minutes.
5. Add coconut milk, fish sauce, sugar and bamboo shoots; cook until the vegetables are tender-crisp.
6. In a small bowl, mix the pineapple juice and flour together to make a thin paste.  Add to the pan and stir to thicken the sauce.
7. Add salt to taste.
8. Stir in the pineapple and lime leaves and/or basil leaves.  Cook until pineapple is heated through.
9. Serve hot over rice. [I like Jasmine rice.]

This would look really cool served in pineapple boats! (Which would be awesome for a dinner date, but would make a HUGE meal for each person.)

• Slice a pineapple in half lengthwise, splitting the leaves as well so there are some attached to each half. 
• Scoop out the pineapple with a sturdy spoon leaving a 1/2-inch shell. 
• Set the pineapple aside to use another time (freezing it for pineapple smoothies come to mind).
• Place the pineapple shells hollow-side-down to drain while the rice and curry are cooking.
• When the food is all cooked, place each pineapple shell on a plate (hollow-side-up this time!). 
• Scoop some rice into each shell, then top with the pineapple curry.
• Garnish the plate with edible flowers or those little paper umbrellas or something.

Nice!

  

Beef & Broccoli Stir-Fry

For Kate-Bob:

BEEF & BROCCOLI
serves 4

4 Tbsp. water
2 Tbsp. oyster sauce
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar, packed
3 Tbsp. soy sauce
1/8 tsp. sesame oil
1 garlic clove, finely chopped or 1/8 tsp. garlic powder
1/2 tsp. ginger
dash crushed red pepper
1 lb. thinly sliced beef
1 cup broccoli florets (I actually don't measure—I probably add more veggies than the recipe says)
1 large carrot, peeled and diagonally sliced
1/3 cup sliced water chestnuts
about 15 sugar-snap peas
4 green onions, diagonally sliced
1-2 tsp. cooking oil

1.  In a medium bowl, mix water, oyster sauce, cornstarchm, brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper.
2.  Slice the beef into 1/4-inch by 2-inch strips.
3.  Add the beef to the soy sauce mixture and stir well. Let it marinate while you prepare the vegetables.
4.  Heat oil in a medium frying pan or wok.
5.  Remove beef from suace and add it to the pan; stir to brown on all sides.
6.  Add broccoli, carrots and peas; stir, then cover and let simmer about 2 minutes.
7.  Add remaining sauce (if any), water chestnuts and green onions; cook until hot.
8.  Serve with hot rice.